Potato chips rich in CLA produced by frying in CLA-rich soybean oil

摘要

A soybean oil containing 25% conjugated linoleic acid (CIA) created by Professor Andrew Proctor and his colleague Visual P. Jain at the University of Arkansas has now been used in frying to make CLA-rich potato chips. Proctor and Jain made the oil by photo-isomerization of the linoleic acid in soybean oil in the presence of iodine catalyst with UV/visible light. The irradiated oil was clay-processed to remove the residual iodine and this oil was then used to fry potato chips.